Are you tired of making the same old chicken dishes and want to try something new? Look no further! Let me introduce you to the authentic Palak Chicken recipe, also known as Chicken Spinach Curry or Murgh Palak—a delicious and nutritious meal.
This flavorsome, easy-to-make chicken spinach curry combines tender chicken with creamy spinach. It’s ready in 40 minutes. Serve palak chicken with roti, naan, paratha, or over steamed rice.
What is Palak Chicken?
Palak Chicken is a famous South Asian curry. It is especially cherished in North India and Pakistan. It is a spicy curried dish that cooks quickly. Serve it as a main course at family events, weddings, and everyday meals.
What is chicken palak made of?
It is made with chicken, baby spinach leaves, onion, tomato, herbs, and mixed spices. First, we simmer the chicken with onions, tomatoes, and various spices.
Later, we add spinach to the chicken. It results in tender chicken pieces coated in a delicious, spicy spinach sauce. You can cook it as either a dry or gravy-based curry!
Murgh palak has been one of my favorite dishes since childhood. I first cooked it in my culinary college, PITS. After too many attempts, I tested and perfected it during my internship at the Mughal Mahal Hotel.
After 6 years of cooking murgh palak, I will share what you get in your nearby, popular local restaurant.
Try my most favorite Malai Chicken Curry Best Chicken Karahi Recipe and Pakistan Aloo Chicken Curry, if you are looking more delicious recipe then.
What type of spinach is best for murgh palak?
I always recommend baby spinach. It tastes milder than fresh, regular spinach. Use only the leaves if you have regular spinach. Discard the remaining long stalks. These stalks are bitter.
You can also use frozen spinach purée. Chicken spinach curry cooks quickly with any type of spinach.
What type of chicken is best for chicken spinach curry?
Skinless, boneless, bite-sized chicken breast meat is best for the palak chicken recipe. But, I will cook bone-in chicken in this recipe. Bone broth adds great flavor to the curry.
Is Palak chicken good for health?
My search says that Palak chicken is a nutritious and healthy food option. Palak offers a rich source of lean protein, antioxidants, fiber, and vitamins (A, C, and K). It also provides calcium, folic acid, and iron. Overall, palak promotes bone growth, eye health, and boosts immunity levels. A lean chicken, cooked in a bit of oil, is a healthy meal. It’s good for your heart and well-being.
What are the ingredients of Murgh Palak?
- Chicken – Take bone-in chicken quarters. PREP: Wash and pat dry properly to avoid any extra moisture.
- Palak – 1 bunch of baby spinach leaves. PREP: Wash, rinse, and chop the palak finely and keep it aside. If you are using frozen palak for your own convenience, thaw it properly just before cooking. Note: I am not going to use palak purée, but I have mentioned below how to make it.
- Whole Spices – Bay leaves, cloves, black peppercorns, cinnamon sticks, and cumin seeds.
- Onion – I will add two medium-sized onions. Prep: Peel and chop them finely.
- Tomato – Two tomatoes are enough to make the base of this chicken recipe. Prep: Wash and chop them nicely. You can also add tomato purée if you are running out of time.
- Ginger-Garlic Pate – Take a one-inch piece of fresh ginger and 1 medium bulb of garlic. Prep: Peel and chop both of them for later use. You have the option to use 2 tablespoons of ginger-garlic paste.
- Fresh Green Chiles: Green chilies enhance the flavors of the curry by adding natural heat. Cut them into thick chunks.
- Lemon juice – It gives a savory taste to the curry.
- Powder Spices –Salt, Kashmiri red chili, turmeric, garam masala, black pepper, and coriander.
- Kasuri Methi or Dried Fenugreek – A small amount adds great aroma and depth of flavor. Kasuri methi unfurls a gentle scent, blending seamlessly with spinach.
How to Make an Authentic Palak Chicken Recipe?
Sizzle Whole Spices – In a large pan, heat two to three tablespoons of oil or butter over a low flame. Add wholes spices and let them splutter until fragrant.
Sauté Onion – Now, we will add the chopped onion and sauté it for 3 to 4 minutes, or until it is translucent and soft.
Combine Chicken – Next, I will add chicken pieces and stir fry them with the onion and herb mixture. Cook the chicken for 2 minutes on high heat. Further, for 2 to 3 minutes, cook on medium heat while stirring frequently.
Add Ginger Garlic – It’s time to add minced ginger and garlic to the pan. Simmer it until the raw smell goes away.
Add tomato – Add tomato once the chicken changes its color after frying. Stir the mixture and chicken constantly for couple of minutes. It is called bhunai.
Ground Spices – As the tomato starts to become mushy, add all the ground spices and mix them well.
Add Palak and Simmer – Add washed, rinsed, and drained Palak (spinach) to the pan and simmer it for one to two minutes with the chicken. After that, cover the pan with a lid and let the Palak and Chicken simmer for 15 to 20 minutes on low heat. Keep stirring occasionally.
Add Green chilies and Kasuri Methi – Dry the remaining moisture on high flame. Then, add chopped green chilies and kasuri methi at the end. Sauté them well for a further minute.
Add Garam Masala & Lemon Juice – First, add garam masala and stir it well; then turn off the heat. Squeeze lemon juice over it before serving.
Garnish it with thinly sliced ginger or with onion. For instant pot recipe you can check this Instant pot palak chicken recipe.
How to Make Spinach Puree?
There are 3 different methods for making a spinach puree, but the following is an easier and more convenient way to make a smoother puree. You can also store it for later use.
- Take one bunch of spinach. Separate the leaves from the stems.
- Wash it properly and drain the extra moisture.
- Heat 1 to 2 tablespoons of oil in a pan.
- Stir-fry the spinach in the pan until tender and wilted for approximately 2 minutes. Now, let it cool.
- Blend with 1/4 cup of water until smooth.
Cooking Tips
- Fresh Spinach: Purchase only fresh spinach leaves. Choose baby and young spinach leaves, and cut off the hard, fibrous stalks of large spinach leaves.
- Chicken – Choose only bone-in chicken for the dry palak chicken version.
- Palak and Chicken Ratio – The best ratio is 500 grams of chicken to 1 large bunch of spinach (about 4-5 cups, chopped), but you can adjust it to your taste.
- Thick Consistency – The spinach sauce should be thick and velvety. It must not be too thin or runny for an authentic taste.
- Garnish – Use cream to garnish it for a good and appealing look.
- Yogurt and Cream: Add cream or yogurt if you enjoy a luxurious texture.
Frequently Asked Questions
Does palak and spinach differ?
No, palak and spinach are the same thing. Palak is a Hindi word. In English, we call it spinach.
Can I use spinach purée instead of chopped spinach?
Yes, you can use spinach puree. Puree gives a smoother and creamier texture to the curry, which is mostly liked in different cuisines.
Does Palak help to reduce weight?
Yes, Palak is low in calories and boosts metabolism, which reduces cravings and supports you in weight loss.
How many calories are in a single serving?
A single serving of murgh palak contains approximately 250 to 340 calories. However, this calorie count can vary depending on the recipe, ingredients, and preparation methods.
Can I make Palak Chicken ahead of time?
Yes, Cook it and let it cool to room temperature. Then, pack it in an airtight container and freeze it for 2 to 3 weeks.
Authentic Palak Chicken Recipe
Equipment
- 1 Large blow for Spinach
- 1 Large skillet for cooking
Materials
- 500 Grams Chicken Bone -in
- 250 Grams Spinach Washed and Chopped
- ½ Cup Oil
- 2 Medium Onion Finely chopped
- 3 Medium Tomato Pureed or finely chopped
- 10 cloves Garlic Minced
- 1 Inch Piece Ginger Minced
- 3 pieces Green Chills
- 1 & ½ Teaspoon Salt
- 1 & ½ Teaspoon Red Chili Powder
- ⅓ Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- ½ Teaspoon Garam Masala Powder
- 1 Teaspoon Cumin Powder
- 1 Piece Cinnamon stick
- 5 Pieces Piece Cloves
- 10 Pieces Black Pepper Corns
Instructions
- In a large pan, heat two to three tablespoons of oil or butter over a low flame. Add wholes spices and let them splutter until fragrant.
- Now, we will add the chopped onion and sauté it for 3 to 4 minutes, or until it is translucent and soft.
- Next, I will add chicken pieces and stir fry them with the onion and herb mixture. Cook the chicken for 2 minutes on high heat. Further, for 2 to 3 minutes, cook on medium heat while stirring frequently.
- It’s time to add minced ginger and garlic to the pan. Simmer it until the raw smell goes away.
- Add tomato once the chicken changes its color after frying. Stir the mixture and chicken constantly for couple of minutes. It is called bhunai.
- As the tomato starts to become mushy, add all the ground spices and mix them well.
- Add washed, rinsed, and drained Palak (spinach) to the pan and simmer it for one to two minutes with the chicken. After that, cover the pan with a lid and let the Palak and Chicken simmer for 15 to 20 minutes on low heat. Keep stirring occasionally.
- Dry the remaining moisture on high flame. Then, add chopped green chilies and kasuri methi at the end. Sauté them well for a further minute.
- First, add garam masala and stir it well; then turn off the heat. Squeeze lemon juice over it before serving.
- Garnish it with thinly sliced ginger or with onion.
